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Provençal olive oil


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Provençal olive oil

Melanie Wong | Apr 22, 2001 03:16 AM

During last month’s whirlwind tour of the Rhone Valley, we slid in a half hour before closing to the tasting room at Vieux Telegraphe in Chateauneuf-du-Pape unannounced. Yet I was fortunate to find Daniel Brunier, whose family owns the property, still around and renewed our acquaintance. Even luckier, he had pulled barrel samples of various lots from the 2000 vintage to evaluate that day. We had the chance to power taste them and share our impressions with him.

Because it is not difficult to purchase Vieux Telegraphe wines at home, my souvenir of this visit was a bottle of the olive oil his sister produces from an old grove a bit further south. My first taste test was to use some to dress a simple salad of spring greens to accompany a now fully ripened St. Marcellin also carried home. The olive oil is more yellow than green, very thick, and being unfiltered , it is hazy with some sediment. Very fruity, not at all peppery, I can almost pick out wild thyme among the herbal aromas. Buttery and richly flavored, this is will be a special condiment on the table.

The label reads:

Huile d’Olive
De la Vallée des
Baux de Provence
Appellation Huile d’Olive de La Valée des
Baux de Provence Contrôlée
Vierge Extra
Premiere Pression à Froid
Appellation d’Origine Contrôlée
C & J.B Hugues
St. Remy de Provence
Product of France
50 cl

Priced at about 80FF. Made from four varieties of olives: Salonenque, Beruguette, Grossane et Verdale.

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